Baking-powder.



ITEE STATES Aren't OFFICE.

; JOHN A. JUST, OF SYRACUSE, NEW YORK, I'ASSIGNOR on ONE-HALF-TO 1 Iiil BURRELL &-GOMPANY, or LITTLEFALLS, NEW YORK, A F RM.

BAKING-POWDER.

SPECIFICATION forming part of Letters Patent No. 692,451, dated February 4, 1902.

Application filed Ma an 1901. we No. 60,696. on specimens.) 7

To all whm it May concern:

Be it known that I, JOHN A JUST, acitizen of the United States, and a resident of Syracuse,.'in the county of Onondaga and Stateof New York, have invented a new and useful Improvement in Baking-Powders, of which the following is a specification.

Monocalcic phosphate, or, as this salt is also called, calcium acid phosphate, calcium monobasic phosphate), monocalcium vortho phosphate, or calcium diphosphate, Ca(H PO,),,, is an extremely deliq-uescent, hy-

groscopic, and consequently unstable salt.-

This salt would form a very desirable acid ingredient for baking-powder if it could be rendered stable and non-hygroscopic; but owing to its extremely-changeable nature and its property to readily absorb moisture it can: not be satisfactorily employed. Starch has .been mixed as anabsorbent with the moist salt of syrupy consistencyybut the action ofthe strongly-acid salt on the starch develops after a short time more or less offensive odors and renders the mixture undesirable. A

baking-powder containing this mixture also deteriorates rapidly by the generation andloss of gas. I have discovered that by comskim-milk in-such manner that a practically biningthis salt with casein these difiiculties are overcome and a composition is produced which is practically stable and non-hygros'copic. 1 i

In practicing my invefitionI proceed as follows: I combine about fifty parts, by weight, of casein with about one hundred parts of calcium acid phosphate having a syrupy consistency. The casein is preferably prepared f rom.

pure casein is produced. For that purpose the skim-milk is first passed through a centrifaged separator to remove the small remaining percentage of butter-fat. .The curd is then precipitated by an acid, preferably sulfuric acid, and thoroughly washed to remove the milk-sugar, milk salts, salts of the reaction of the precipitating-acid, and other soluble matters. The curd is well drained or pressed,

and thenground, together with the syrupy calcium acid phosphate, between millstones or by other suitable means to a uniform mass, which mayrange' in consistency from that of gredient ofbaking-powder in the 'usual way in which such powders are compounded. For

and casein and is practically stable and nonformed and the casein can beprecipitatcd :from the solution of this compound by ;an acid-for instance, acetic acid.

The calcium acid phosphate should be so .prepared that it is practically free from impurities, particularly free from s'ulfuricacid. T

The foregoing proportions are givenas an I illustration of a practical wayof producing the desired composition; but I do not wish to limit myself to the same.

Grystallized calcium acid: phosphate can be combined with comparatively dry casein by grinding the ingredients together; but the use of the crystallized salt is not desirable, as it involves an unnecessary expense.

This composition, consistingJof monocalcic' phosphate and casein, is used as the acid ininstance, it is mixed in the proper proportion with a suitable carbonate, such as bicarbonate of soda, and a suitable filler, such as starch. A suitable proportion of these ingredients consists of one hundred parts, bylweight, of said acid ingredients, forty-seven parts of bicarbonate of soda, and nineteen parts'of starch.

The casein acts as an acid with reference to the carbonate and enhances to that extent the gas-liberating efiect'of the salt. Abakingpowder composed oftheseingredients possesses a considerably higher degreaof effi; ciency than the usualcommercial powders,- because it generates more gas andhas the further advantage that itintroducesinto the baked goods casein, which forms a very im portant addition to the nutritive ingredients of the same, while the residues formed by this baking-powder are entirely unobjectionable. x :0

55" The resulting dry product In" mixing ordinary baking-powders it isnecessary to pay close attention to the proportion of the ingredients. If the powder contains an excess of alkali, there will be free alkali in the baking. Thisdarkens the color and injures the flavor and taste. In order to avoid a residue of free alkali after the reaction has ceased, the proportions are usually so selected that the acid ingredient is slightly in excess. This leaves free acid in the baking,which is less objectionable. If the abovedescribed acid ingredientis present in excess L. lL.

ter consisting of calcium acid phosphate and casein.

2. A baking-powder composed of the herein-described composition of matter consisting of calcium acid phosphate and casein, a carbonate and a filler.

3. The herein-described composition of mat ter consisting of calcium acid phosphate and casein substantially free from milk-sugar, salts, and other ingredients of milk, substantially as set forth.

4. A baking-powder composed of the hereiii-described composition of matter consisting of calcium acid phosphate and casein substantially free from milk-sugar, salts, and other ingredients of milk, a carbonate and a filler, substantially as set forth.

Witness my hand this 15th day of May, 1901.

. JOHN A. JUST.

'Witnesses:

DANIELE. STRACHAN, A. LEWIS MASON. 

